Sorrel, recipes with a photo. Canned sorrel, blanks for the winter. Green borscht, recipe with a photo
This may seem strange, but suchtraditional Russian greens, as a sorrel for a long time our ancestors were not used for food. As a rule, the Slavs used it solely for the preparation of ritual potions and various purifying rituals. Gradually, the healing properties of this "grass" in Russia began to be used in cooking. So, the most popular and popular recipe and to this day is a green borsch - soup with a lot of greenery and eggs. But there are other recipes from sorrel, the most popular of which you will find in this article.
Sorrel, recipes with photo-Green borsch with chicken
For the right to call green borscht its traditionala dish can be argued by several countries at once. The fact is that historically green soup was used in the territories of the following modern states: Russia, Ukraine, Belarus, Poland, Hungary. There are also several different variations of green borsch: cold and hot, with meat and fish, with the addition of eggs and without them. Green borsch with sorrel, the recipe of which you will find below prepare with the addition of chicken, so it turns out to be quite gentle and satisfying at the same time.
Necessary ingredients for green borsch
chicken fillet - 400 gr.
fresh sorrel - 300 gr.
water - 3 liters.
potatoes - 4-5 pcs.
onions - 1 pc.
vegetable oil - 2 tbsp. l.
eggs - 2 pcs.
bay leaf -2 pcs.
salt - 1 tbsp. l.
sour cream to taste
Step-by-step instruction for cooking green borsch
Chicken fillet, cleaned of films and veins, cut into small cubes. A pan of water is put on the fire and brought to a boil. In boiling water, add meat and salt.
Potatoes are cleaned and cut into small pieces. We send the potatoes to the boiling broth together with the laurel leaves.
The bulb is cleaned and cut very finely. Fry the onion in olive oil until golden. Add the roast in the soup. Soon a green borsch will be ready for our delicious recipe.
Now we will be engaged in sorrel and dill. Thoroughly rinse the greens under running water and finely chop. Immediately send it to the boiling broth.
While the oxalic soup boils, beat up two large chicken eggs with a fork until light foams form. In a boiling green borsch slowly pour the egg mixture with a thin trickle.
Thoroughly mix the soup, bring to a boil and cook for 5 minutes.
We serve green borsch with sorrel hot with sour cream or mayonnaise.
Canned sorrel for the winter - a recipe with a photo
One of the main drawbacks of sorrel is verya short period during which young leaves of the plant can be eaten. In most of Russia, this period lasts from May to June. But enterprising housewives have long found a way how to preserve the useful properties of a young plant for a long time. It is a question of canned sorrel, with which you can prepare a tasty and useful green borscht even in winter. One of his recipes you will find further.
Necessary ingredients for preservation
sorrel - 1 kg
salt - 30 g.
water
Step-by-step instruction for canning sorrel
To begin with, it is necessary to carefully sort out greens, removing old and spoiled leaves.
Then wash it and cut it into small pieces.
Banks and lids sterilize.
Water should be added and brought to a boil.
While the water boils, we ram the sorrel into the jars.
Fill it with boiling water and cover with lids.
On a note! From hot water, the green changes its color. Therefore, if you want to roll for winter green sorrel, then simply pour the sliced leaves with salt and close in jars.
Marinated sorrel - recipe for wintering
Another interesting variant of harvesting for the winter -pickled sorrel. It, like the previous recipe, it can be used for cooking green borsch and other types of soup. Also pickled greens are good for sauces and dressings.
Necessary ingredients for pickling
sorrel - 1 kg
melted butter - 50 gr.
salt - 2 tbsp. l.
water
Step-by-step instruction for marinating sorrel
Greens carefully and we sort out. Then cut the leaves medium.
Spread the sorrel in a saucepan, salt and pour water. Bring the mixture to a boil and cook until the mass thickens.
Then remove from heat and allow to cool completely.
In the already cooled mass add melted butter and mix well.
We will pick up the pickled sorrel on the cans and close them with lids.
Sorrel, recipes with photo: Spring salad with sorrel and vegetables
Perfectly combines sorrel and fresh vegetables,greens and berries. That is why it is very often added to the recipe of different vegetable salads, to which it gives the original flavor its light sourness. In the next version of the salad with sorrel, you can use not only the declared ingredients, but also experiment with replacing them with other seasonal vegetables.
Necessary ingredients for salad with sorrel:
sorrel - 400 gr.
cherry tomatoes - 5-7 pcs.
cucumber - 2-3 pcs.
radish - 5-8 pcs.
olive oil - 3 tbsp. l.
vinegar -1 tbsp. l.
dry basil - 2 tbsp. l.
salt
Step-by-step instruction for preparing salad with sorrel:
First we will prepare a dressing for our salad. To do this, we mix together the olive oil, vinegar and basil. We mix it and let the mixture steep for a few minutes. If you want, you can also add a clove of garlic to the dressing.
Vegetables and greens, dry and finely chop.
Cherry tomatoes cut in half, radish cut into thin slices, and cucumbers - medium circles.
We put all the blanks in one deep bowl and add the dressing. Mix and salt to taste.
Sorrel, recipes with photo: Patties - video recipe
In this video you will find a very original recipe from sorrel - cakes. In addition to greenery in the filling if desired, you can also add a boiled egg.
